We met with a little resistance to that here.”Dale’s Kitchen Know-How
IN WINTER, when red tomatoes lack the vibrancy of the ones
you find in summer, cut them in half (through the equator), seed
them with your fingers, and sprinkle them with olive oil, salt,
pepper, a pinch of sugar, and fresh thyme. Place them on a
Silpat-lined cookie sheet and cook them in a 200°F oven for a
few hours until they’re concentrated and sweet. You can use
them on salads, in barbecue sauce, on pasta, or anywhere you’d
use a fresh tomato (such as in Caprese salad).
TO GET THE SEEDS OUT of a pomegranate, slice the
pomegranate in half over a bowl of water. With your fingers,
take the seeds out individually; they’ll fall into the water and
you can separate out any pith.
CAST-IRON PANS are great for home cooking because regular
kitchen burners don’t get as hot as they do at restaurants. With
cast iron, you can re-create the heat of a restaurant burner
because cast iron conducts the limited heat of kitchen burners
more efficiently.